HARICOTS VERTS WITH HAZELNUTS
These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Bring a pot of water to a boil. Add haricots verts and 1 tablespoon salt; cook until just tender, 3 to 4 minutes. Drain, and plunge into an ice-water bath to chill. Drain, and set aside. (This can be done up to a day in advance.)
- In a medium skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add shallots, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and cook, turning, until shallots start to brown on all sides, 2 to 3 minutes. Cover, reduce heat to low, and cook, turning frequently, until shallots are well browned, about 15 minutes. Let cool slightly, then cut into slivers.
- Meanwhile, place hazelnuts (blanched or with skin) in a baking pan; toast in the oven until they darken, 5 to 7 minutes. If using hazelnuts with skin, remove as much of it as possible by rubbing them quickly and vigorously in a dish towel. Crush roughly with the flat side of a knife.
- In a large skillet, heat remaining 2 tablespoons butter over medium-high heat. Add haricots verts, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper; cook, stirring, until heated through, about 3 minutes. Add shallots and hazelnuts; cook 1 minute more. Transfer to a serving dish, and serve.
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Sheikh Mudassir
[email protected]This is a great recipe for a weeknight meal.
Usaid Yusuf
[email protected]I've never been a big fan of green beans, but this recipe changed my mind.
XM Trevor
[email protected]I made this dish for a potluck, and it was gone in minutes.
Karlee Griffin
[email protected]This recipe is a great way to get kids to eat their vegetables.
Luis Neupane
[email protected]I couldn't find hazelnuts at my local grocery store, so I used walnuts instead. They were still delicious.
Flower meme
[email protected]The hazelnuts were a bit too crunchy for my taste, so I chopped them more finely next time.
juliet falisong
[email protected]I added some chopped bacon to the recipe, and it was delicious!
chubby potato
[email protected]This dish is so easy to make, and it's a great way to use up leftover green beans.
Shaina Heathy
[email protected]I was a bit skeptical about the hazelnut-lemon combination, but I was pleasantly surprised. The flavors worked really well together.
Shafi'u Ibrahim
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The green beans are perfectly tender and flavorful, and the hazelnuts add a nice crunch.
Jonny Brounz
[email protected]These green beans were a hit! I loved the combination of flavors and textures from the hazelnuts and the lemon.